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Preheat the oven to 350.
(Tip! Let your meat sit out on the counter for about 30 minutes to ensure your hands not getting too cold during the mixing. That one’s free.)
In a food processor, combine the onion, garlic and parsley. Pulse a few times until the mixture is a fine chop.
In a large bowl, combine the beef, turkey, onion mix, Panko, parmesan, milk, egg, Italian seasoning and a tsp of coarse salt. Grind a little bit of black pepper right on in. Mix with your hands until all the ingredients are fully combined. Transfer the mound to a flat surface and shape into a loaf. Gently place the loaf in the center of a casserole dish and carefully pour the crushed tomatoes around it. Brush the tomatoes over the top of the loaf. Give the tomatoes a little sprinkle of salt.
Bake for 1 hour and 15 minutes.
In the meantime, boil the angel hair until al dente, just about 5 minutes (or less!), drain and toss with the 2 Tbs. of extra-virgin olive oil. Season with a pinch of salt as well.
Slice and serve the meatloaf with the pasta, and a good spoonful of that bright tomato sauce! Garnish with parsley and parmesan and begin your new life.
Serves about 6.